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Protein/Fiber Chocolate Mini Muffins

I made these Protein/Fiber Chocolate Mini Muffins at home and my kids went crazy for them!! I had to hide them so they wouldn’t eat them all at once!!! – Dr. Ray Powell, MD

Protein/Fiber Chocolate Mini Muffins

Salad/Bowls/Wraps

Buffalo Chicken Chop Salad Wrap

 

Recipe makes 1 serving.  

Calories 164, Protein 21g, Total Fat 5g, Carbohydrates 15g, Fiber 8g.

Ingredients: 

  • 1 La Tortilla Factory Low-Carb Tortilla

  • 1/2 Boneless, Skinless Chicken Breast, Cooked & Chopped

  • 1/2 Cup Romaine Lettuce, Shredded

  • 2 1/2 Teaspoon Hot Cayenne Pepper Sauce

  • 2 Teaspoon Reduced-Fat Parmesan Cheese, Grated

  • I 1/2 Teaspoon Fat-Free Sour Cream

Instructions: 

  • Place cooked chicken in a microwave-safe dish, top with parmesan topping & cayenne pepper sauce; toss to coat & cook for 45 seconds on medium-high heat.

  • Microwave the tortilla until slightly warm (approximately 5-10 seconds); lay tortilla flat and spread sour cream down the center. Lay the romaine & chicken mixture on top.

  • Fold tortilla like a burrito around filling and enjoy!

Thai-Style Beef & Melon Salad

 

Serving Size is about 2 cups.  

Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.

Ingredients: 

  • 12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed

  • 1/4 Teaspoon Kosher Salt

  • 1/4 Teaspoon Freshly Ground Pepper

  • 1/4 Cup Lime Juice

  • 3 Tablespoons Fish Sauce

  • 2 Teaspoons Sugar

  • 1 Clove Garlic, Grated or Minced

  • 1/2-1 Teaspoon Crushed Red Pepper

  • 1 Medium-Large Firm Ripe Melon

  • 1 Small Green Bell Pepper

  • 1 Small Red Bell Pepper

  • 6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)

  • 1/2 Cup Slivered Red Onion

  • 1/2 Cup Thin Cucumber Slices, Halved

  • 1/2 Cup Lightly Packed Fresh Cilantro Leaves

  • 1/2 Cup Lightly Packed Torn Fresh Mint Leaves

Instructions: 

  • Preheat grill to Medium.

  • Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

  • Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

  • Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.